*5 large tomatoes cut in half, seeded and diced
(If you want to substitute fresh tomatoes you can use 2 12 oz cans of petite diced tomatoes, drained and rinsed in a colander)

*3 garlic cloves finely diced

*1/2 to 1 Serrano chili, seeded and finally diced (depends on how hot you want it)

*1/4 to half a white onion diced

*1/2 cup chopped cilantro

*2 green onions chopped

*1/2 avocado peeled and chopped (optional)

*pinch of salt

*Juice of one lime

I like bold flavors and once everything is mixed, I continue to season for taste if needed. Pending who is eating it, some like more heat, onions, etc so cater it to your liking.

If using fresh tomatoes, I cut them in half and take the seeds out with my hand. Mix all ingredients in a bowl, If using avocado and NOT going to eat right away, don't cut it up until close to serving because it turns brown. If you will be using within the hour, add to pico and sprinkle with the juice of one lime to give it a pop and also keep the avocado from browning so fast.Refrigerate at least one hour before serving to help flavors meld together.

If you are looking for more heat, I use the entire Serrano chili.

If you want an easy SALSA, follow the same instructions. (Minus the avocado). Place all ingredients in a blender. At this point I would add another 1/4 to 1/2 cup of cilantro.Also add 2 tsp cumin and garlic powder. If using canned tomatoes, don't drain one of the cans so you have more liquid to work with.